Harvest Cookies

“I dream of giving birth to a child who will ask, Mother, what was war?” ~ Eve Merriam

A special recipe for those who serve our country.

Harvest Cookies

Here’s what you’ll needMakes about 3 dozen cookies

1 1/4 cups all-purpose flour
2 cups oatmeal
1 cup granulated sugar
1 cup brown sugar, light or dark
1 cup pumpkin puree
2 large eggs
1/4 teaspoon salt
1 teaspoon vanilla
2 sticks of butter, melted
2 tablespoons vegetable oil
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup cranberries
1/2 cup  pecans, chopped
1/2 cup chocolate chips, bittersweet or milk

Preheat oven to 350 degrees.

Mix flour, baking powder, baking soda, and oatmeal in a medium bowl. Beat eggs, salt and vanilla in a small bowl. Mix Pumpkin, butter, oil and sugars in a large bowl. Stir in egg mixture until smooth. Stir in flour mixture and combine.  Add the cranberries, pecans and chocolate mixing gently to incorporate throughout the cookie dough.

Get ready for harvest cookies

Drop a teaspoonful onto a parchment-lined or greased floured cookie sheet.   Bake for 16 to 18 minutes, or until golden browned around the edges.  Let cool for a few minutes then transfer to a wire rack to cool completely.

Harvest Cookies Cooling

These are crunchy on the edges and chewy in the middle.  I plan on donating batches of cookies to our service people.

“As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them. ” ~ John F. Kennedy

I’m part of this month’s blogHop, where the food blog community connects with other blogs to share recipes and spread the love.   This months bloghop is focusing on the wonderful Autumn harvest with the incredible lovable squash.

Join our love blog hop.

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Recipe adapted from Three Many Cooks

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32 thoughts on “Harvest Cookies

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